Eierlikör (Traditional German egg liqueur)

Eierlikör (Traditional German egg liqueur)

Based on 2 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"This is a base recipe to which you can add different flavors to customize. For vanilla flavor, add vanilla sugar or seeds of a vanilla bean for vanilla flavor. For passionfruit flavor, add the pulp of four passionfruits (without seeds) at the end. For chocolate flavor, add 1 tablespoon of cocoa powder to the sugar and whip together. For coconut flavor, use coconut milk instead of cream. For Pina Colada flavor, replace cream with extra creamy coconut milk and condensed milk with pineapple juice. For salted caramel flavor, instead of sugar, use finely ground caramel candies with a pinch of salt. For matcha flavor, add 1 tablespoon of matcha powder to the sugar. For speculoos flavor, add 1 tablespoon speculoos spice to the sugar. The remaining egg whites can be used for macaroons, for which you can find recipes on our website."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
16 g
confectioner’s sugar
egg yolks
16 g
heavy cream
16 g
evaporated milk
16 ml
white rum
MetricImperial

Utensils

heatproof bowl, pot, hand mixer with beaters, food thermometer

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How-To Videos

how-to-separate-eggs

How to separate eggs

how-to-measure

How to measure

Nutrition per serving

Cal100
Fat4 g
Protein1 g
Carb9 g
  • Step 1/ 3

    For the water bath (bain-marie), fill a pot with a few inches of water and set on medium to low heat, so it barely boils. Sift confectioner's sugar into a heatproof round-bottomed bowl. Place the bowl over the pot so that the bowl sits well on the rim but does not touch the water. Add egg yolks to the bowl and whisk immediately in the bain-marie (approx. 60°C/140°F) using a whisk or hand mixer until everything is thick and smooth. Make sure that the yolks do not curdle by stirring constantly and not letting the mixture get too hot.
    • 16 g confectioner’s sugar
    • egg yolks
    • heatproof bowl
    • pot
    • hand mixer with beaters
    • food thermometer

    For the water bath (bain-marie), fill a pot with a few inches of water and set on medium to low heat, so it barely boils. Sift confectioner's sugar into a heatproof round-bottomed bowl. Place the bowl over the pot so that the bowl sits well on the rim but does not touch the water. Add egg yolks to the bowl and whisk immediately in the bain-marie (approx. 60°C/140°F) using a whisk or hand mixer until everything is thick and smooth. Make sure that the yolks do not curdle by stirring constantly and not letting the mixture get too hot.

  • Step 2/ 3

    Remove the bowl from the pot. Add heavy cream and evaporated milk. Then place the bowl back on the water bath and continue whisking until the temperature reaches approx. 65–75°C (149–167°F), making sure again that the egg yolks do not curdle. Then add the rum and stir in well.
    • 16 g heavy cream
    • 16 g evaporated milk
    • 16 ml white rum

    Remove the bowl from the pot. Add heavy cream and evaporated milk. Then place the bowl back on the water bath and continue whisking until the temperature reaches approx. 65–75°C (149–167°F), making sure again that the egg yolks do not curdle. Then add the rum and stir in well.

  • Step 3/ 3

    Allow the liqueur to cool, pour into a clean bottle, seal and store in the refrigerator.

    Allow the liqueur to cool, pour into a clean bottle, seal and store in the refrigerator.

  • Enjoy your meal!

    Eierlikör (Traditional German egg liqueur)

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